Beef and Bean Skillet
Here’s an easy and delicious dish, perfect for dinner time or as a wonderful appetizer for your celebrations: Beef and Bean Skillet. If you’re planning a Big Game party or even an informal gathering, this recipe is for you, and best of all is that it’s ready in just minutes. Start by browning ground beef in a skillet, along with bell pepper and delicious GOYA® Pinto Beans, GOYA® Dark Kidney Beans, simmered with GOYA® Chipotle Peppers in Adobo Sauce and GOYA® Red Enchilada Sauce. Then top with cheese and broil until the cheese is melted and lightly browned.
Total Time
37m
Prep Time:15m
Yields:4-6 Servings
Ingredients
1 tsp.
1 lb.
½ cup
½ cup
1 can
(15.5 oz.)
1 can
(15.5 oz.)
1 can
(8 oz.)
1 can
(8 oz.)
3 tbsp.
3-4
1
¼ cup
1
1 tbsp.
12
1 cup
2
Directions
Step 1
Preheat oven to broil. Heat oil in large cast-iron skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 3-5 minutes. Add peppers and cook until soft, about 5 minutes. Stir in kidney beans, pinto beans, tomato sauce, enchilada sauce, chipotle peppers in adobo sauce and Adobo and bring to simmer over medium-low heat. Cook, stirring occasionally, until flavors develop, about 8-10 minutes.
Step 2
Sprinkle with cheese; broil until light golden-brown about 1-2 minutes. Garnish with jalapeños, radish, onion, avocado and cilantro. Serve with tortillas, salsa and lime wedges.
You have two options when charring tortillas. Both can be easily done using tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. Char tortillas in a cast iron skillet, over medium-high heat for about 15 to 30 seconds on each side, until a few char marks appear. You can also char the tortillas on a gas burner over medium-low heat. Simply place the tortillas, one at a time, directly over the flame. The tortillas will char more quickly over the gas burner. As soon as the tortillas start to char, flip them over to repeat the process.
Main Dish
Beef and Bean Taco Skillet
You have two options when charring tortillas. Both can be easily done using tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. Char tortillas in a cast iron skillet, over medium-high heat for about 15 to 30 seconds on each side, until a few char marks appear. You can also char the tortillas on a gas burner over medium-low heat. Simply place the tortillas, one at a time, directly over the flame. The tortillas will char more quickly over the gas burner. As soon as the tortillas start to char, flip them over to repeat the process.
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Beef and Bean Skillet
Prep Time 15m
Total time 37m
Yields: 4-6 Servings
Here’s an easy and delicious dish, perfect for dinner time or as a wonderful appetizer for your celebrations: Beef and Bean Skillet. If you’re planning a Big Game party or even an informal gathering, this recipe is for you, and best of all is that it’s ready in just minutes. Start by browning ground beef in a skillet, along with bell pepper and delicious GOYA® Pinto Beans, GOYA® Dark Kidney Beans, simmered with GOYA® Chipotle Peppers in Adobo Sauce and GOYA® Red Enchilada Sauce. Then top with cheese and broil until the cheese is melted and lightly browned.
Ingredients
1 tsp.
1 lb.
½ cup
½ cup
1 can (15.5 oz.)
1 can (15.5 oz.)
1 can (8 oz.)
1 can (8 oz.)
3 tbsp.
3-4
1
¼ cup
1
1 tbsp.
12
1 cup
2
Directions
Step 1
Preheat oven to broil. Heat oil in large cast-iron skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 3-5 minutes. Add peppers and cook until soft, about 5 minutes. Stir in kidney beans, pinto beans, tomato sauce, enchilada sauce, chipotle peppers in adobo sauce and Adobo and bring to simmer over medium-low heat. Cook, stirring occasionally, until flavors develop, about 8-10 minutes.
Step 2
Sprinkle with cheese; broil until light golden-brown about 1-2 minutes. Garnish with jalapeños, radish, onion, avocado and cilantro. Serve with tortillas, salsa and lime wedges.
